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Chocolate Cookies

Chocolate Almond Macaroons
Erica D. Rodgers
Source: Nestle's Toll House Recipe Collection
(Makes 2 dozen 2-inch cookies)



  • 12 oz (2 cups) Nestle Toll House Little Bits semi-sweet chocolate, divided
  • 2 egg whites
  • 8 oz almond paste
  • 1/3 cup sifted confectioner's sugar
  • 2 tblsp all purpose flour


  • 1 cup Nestle Toll House Little Bits semi-sweet chocolate (reserved from cookies)
  • 1 tblsp vegetable shortening
  • 1/4 cup chopped blanched almonds


Cookies: Preheat oven to 300 degrees F. Melt over hot (NOT boiling) water, 1 cup chocolate chips; stir until smooth. Set aside. In large bowl, combine egg whites, almond paste, confectioner's sugar, and flour; beat until smooth. Blend in melted chocolate. Spoon macaroon mixture into pastry bag fitted with rosette tip. Pipe 1 3/4 inch rosettes onto foil lined cookie sheets. Bake for 25 minutes. Cool completely on wire racks.

Topping: Combine over hot (NOT boiling) water, 3/4 cup chips and vegetable shortening; stir until morsels are melted and mixture is smooth. Drizzle each macaroon with 1/2 teaspoonful of chocolate. Sprinkle with remaining 1/4 cup chocolate chips and chopped almonds. (Back to Menu)

Doreen Randal

Ingredients + Instructions:

  • Melt together 6oz butter and 1 Tbs golden syrup. Add 1 cup flour,
  • 1 cup rice bubbles, 1 cup coconut, 3/4 cup sugar, 1 Tbs cocoa and
  • 1/2 tsp vanilla. Mix well together. Bake in moderate oven 180C (350F)
  • 20 minutes. Ice with chocolate icing while warm and cut into fingers.

(Back to Menu)

Tanya Heikkinen
Source: Fanny Farmer's cookbook


  • 1/2 cup margarine
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/8 cup flour
  • 1/2 tsp baking soda
  • 1 cup chocolate chips

Well, you know how to mix them. Bake at 375 degrees for 8-10 minutes. (Back to Menu)

Erica D. Rodgers
Source: 365 Great Chocolate Desserts, by Natalie Haughton


  • 2 cups flaked or shredded coconut
  • 1/3 cup sugar
  • 1 tblsp light corn syrup
  • 2 tblsp flour
  • 3 tblsp unsweetened cocoa powder
  • 1 teasp vanilla extract
  • 2 egg whites
  • Dash of salt

Instructions: Preheat oven to 325 degrees F. In a medium bowl, mix together coconut, sugar, corn syrup, flour and cocoa powder until well blended. Stir in vanilla, unbeaten egg whites, and salt until well mixed. Using a small 1 1/2 inch diameter ice cream scoop or a generous tablespoonful, place 15 small mounds of coconut mixture 1 1/2 inches apart on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes, until just set. Let cool on pan. When cool, carefully seperate cookies from foil.

Note: These are delicious, chewy, and easy to prepare. Eat them "as is", or use them to make Sarah Bernhardts (recipe follows). (Back to Menu)

Carl Ijames


  • 1/2 cup milk
  • 2 cups sugar
  • 1/4 cup cocoa
  • 1 stick butter

Instructions: Heat over medium heat while stirring until boiling. Let boil for 5 minutes, then remove from heat.

Stir in:

  • 3 cups oatmeal
  • 1 tsp vanilla extract
  • 1/4 cup peanut butter (optional)

Drop by heaping teaspoonfuls onto wax paper and let cool (or start eating - they are good hot too). You have about 3 to 4 minutes after removing from heat to get the oatmeal stirred in and the cookies dropped out. After that, enjoy licking the pan and your fingers. I experimented with less milk (1/3 to 1/4 cup) and boiling for 1 to 3 minutes, and sometimes the cookies came out with a better texture (moister and softer), but sometimes they never set up at all and we ate them with a spoon. This way they are a little dry after storing a couple of days, so I just make sure they get eaten sooner. (Back to Menu)

Steve Short
Source: the Quaker Oats Can
(Makes about 6 dozen)


  • 1 1/2 C firmly packed brown sugar
  • 1 C creamy or chunky peanut butter
  • 3/4 C margarine
  • 1/3 C water
  • 1/4 C better'n eggs or 1 egg
  • 1 t vanilla
  • 3 C quaker oats
  • 1 1/2 C flour
  • 1/2 t baking soda
  • 1 1/2 C semi-sweet chocolate pieces
  • 4 t vegetable shortening
  • 1/3 C chopped peanuts

Instructions: Oven at 350 degrees. Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg substitute and vanilla. Add combined oats, flour and baking soda. Mix well. Cover and chill 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet. Using bottom of a glass dipped into sugar, press into 1/4 inch thick circles. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire rack to cool.

Melt chocolate pieces as package directs, stir in vegetable shortening mixing until smooth. Top each cookie with 1/2 t. of melted chocolate. Sprinkle with chopped peanuts. (Back to Menu)

Janis Wallace


  • 1 brownie mix
  • 1/2 c Kahlua
  • 1 pkg chocolate pudding (DO NOT USE INSTANT PUDDING) (use the large size, the package that requires 3 cups of milk)
  • 1 12-oz. container of Cool Whip
  • 2 Heath Bars, chopped (or one bag of already chopped Heath Bar pieces)
  • Chopped Walnuts

Instructions: Prepare brownie mix using the receipt for "cake-like" brownies. While still warm and in the baking pan, poke brownies with a fork. Pour all of the Kahlua over the baked brownies.

Prepare chocolate pudding according to instructions and refrigerate until slightly set. Use half of the pan of brownies and line the bottom of the bowl. (do not crumble them, but try to get pieces as large as possible). Press lightly up the sides of the bowl.

Cover with half of the prepared chocolate pudding; then half of the container of Cool Whip. Sprinkle with 1 chopped Heath Bar (or half of the package). Repeat layers with remaining ingredients. Top with the Chopped walnuts. Refrigerate. (Back to Menu)

Buffy Hyler


  • 2 c. flour
  • 1 tbsp. double-acting baking powder
  • 1/2 tsp. baking soda
  • 2 c. sugar
  • 2 large eggs
  • 1 stick unsalted butter at room temperature, quartered
  • 1 c. sour cream
  • 1/2 c. water
  • 2 tsp. vanilla extract
  • 1/2 c. plus 2 tbsp. cocoa
  • 1 12-oz package semisweet chocolate chips
  • powdered sugar


Sift flour, baking powder, and baking soda twice. Place in a small bowl. Beat the sugar and eggs in a large mixing bowl until sugar is dissolved. Add butter and mix into egg mixture thoroughly. Add sour cream, water, vanilla extract, and beat. Add flour mixture and cocoa and beat slowly just until flour is absorbed. Do not overbeat.

Fold in chocolate chips and pour into buttered Bundt pan. Bake at 350 degrees F for 1 hour. When cool, sift powdered sufar on top.

Variation: Replace 1/4 c. of the water with Grand Marnier. (Back to Menu)

Buffy Hyler


  • 1 box chocolate cake mix
  • 1 box instant chocolate pudding (4 serving size (1/2 cup per serving))
  • 1/4 cup oil
  • 1/4 cup water (I sometimes substitute Grand Marnier here)
  • 1/2 cup sour cream
  • 4 eggs
  • 12 oz chocolate, semi sweet chips


Mix ingredients, in order. Pour into greased Bundt pan. Cook at 350 for 55 minutes. Cool 15 minutes and remove from pan. Believe me, frosting is not necessary with this cake. It's from Dom DeLuise's cookbook and is called Death by Chocolate II. (Death by Chocolate I is completely from scratch)

Additional Notes (mine, not Dom D's):

1) This stuff is *very* thick. I skipped the mixers and just used a spoon to mix for about 3-4 minutes until there was no more visible dry ingredients.

2) You might want to up the 1/4 cup oil to 1/2 cup oil. I did this and had a significantly moister but still dense cake.

3) This cake will most likely vary by the type of chocolate cake mix bought. My best results to date were by using the chocolate "pudding in the box" cake mix combined with 1/2 cup oil. (Back to Menu)

Tom Purcia


  • 1 pkg family size brownie mix
  • 1/2 - 3/4 cup Kahlua
  • 2 12oz containers Whipped topping
  • 3 pkgs Jello Mousse
  • 6 Skor or Heath bars


Make brownies according to the directions on box. When done prick the top of the brownies all over and pour Kahlua over brownies and let sit covered over night. Make Mousse according to package. Break up brownies with a fork and put 1/3 into the bottom of a trifle bowl. Top with a third of the mousse and 2 candy bars and a layer of Whipped topping. Continue untill the bowl is full. Refrigerate for 2 hours then serve. (Back to Menu)



  • 2 small boxes Instant French Vanilla Pudding
  • 1 large tub Cool Whip
  • 3 cups milk
  • 1 box graham crackers
  • 1 can of Chocolate Frosting


Line 9 x 13 pan with whole graham crackers (bottom only). Mix the instant pudding using the 3 cups of milk. Fold in the Cool Whip. Alternate layers of whole graham crackers with the pudding mixture (crackers, pudding, crackers, pudding, and final layer is crackers). Ice the top layer of graham crackers with the chocolate frosting. This may be done by icing the crackers individually before laying on pudding, then filling in the spaces with the remaining icing. Let set overnight. (Back to Menu)


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